Squash, Pear, and Onion au Gratin

Slices of squash and onion are sprinkled with cheese and topped with crispy bacon in this memorable recipe that's sure to start conversations at your next potluck. Reynolds® Bakeware simplifies life when you need to bake and take a food. You can conveniently toss the pan when it's empty. Or leave behind the dish in Reynolds® Bakeware at the next potluck and avoid the hassle of bringing home a messy baking pan. Reynolds® Bakeware are sturdy with a nonstick coating. Their stylish bright blue aluminum exterior makes them an attractive addition to the buffet table, too.
  • Servings


You’ll Need...

Disposable Roasting Pans



Peel squash slice crosswise into 1/2-inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds from squash. Set squash aside.

Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.

Arrange half of the squash slices in the bottom of a Reynolds® Bakeware 8x8-inch pan. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions.

Bake, covered, in a 350 degree F oven about 45 minutes or until nearly tender.

Meanwhile, in a small bowl combine bread crumbs, bacon, walnuts, Romano cheese, and the 1 tablespoon melted butter sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until squash is tender. If desired, sprinkle with parsley.

Makes 6 servings.